Cite
HARVARD Citation
Guan, C. et al. (2023). Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products. International journal of food science & technology. pp. 300-314. [Online].
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Guan, C. et al. (2023). Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products. International journal of food science & technology. pp. 300-314. [Online].